Linguini with White Vegetables and Pine Nuts
Recipe by: K. Allrich
Make this delectable recipe gluten-free by using brown rice pasta.
- 1 1-pound package whole grain linguini or spaghetti
- 1 cup light vegetable broth, more as needed
- 1 medium onion, peeled, diced
- 2 cups cauliflower, chopped into small pieces
- 1/2 head white cabbage, cored, cut and thinly shredded
- 5-6 garlic cloves, minced
- sea salt and freshly ground pepper, to taste
- 1/4 teaspoon fennel seed
- Juice of 1 lemon
- Fresh chopped parsley for garnish
- Optional: 2 tablespoons pine nuts, slivered almonds or chopped hazelnuts
Bring a large pot of fresh salted water to a rolling boil and cook the
linguini until it is al dente.
In a large, well seasoned (or non-stick) skillet or wok, heat 1/2 cup of the
broth over medium heat and sauté the onion for 5 minutes, until soft. Add the
remaining broth; add in the cauliflower, cabbage, garlic, sea salt, ground
pepper, and fennel. Squeeze on the lemon juice. Keep on simmer and stir, cooking
until the vegetables are tender-crisp. Add more broth, if needed to keep the
vegetables from over-browning.
When the pasta is al dente, drain and rinse briefly; pour the linguini into
the skillet and toss with the vegetables. Add more broth if needed to coat the
pasta. Garnish with fresh chopped parsley. Sprinkle with pine nuts, if desired.
Serve with vegan "Parmesan", and a generous green salad.
Servings: 4
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